Nutritional Facts

Directions

In a large bowl, dissolve yeast in warm water. Add the butter, sugar, egg yolks, milk, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, combine the chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside.

For topping, combine the flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Stir in chocolate chips and nuts. Set aside.

Punch dough down. Turn onto a lightly floured surface; roll into an 18-in. x 10-in. rectangle. Spread with filling. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a well-greased 10-in. fluted tube pan, with seam facing inside of pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes before inverting onto a wire rack to cool. Sprinkle with confectioners; sugar if desired.Yield: 12-16 servings.

Originally published as French Chocolate Coffee Cake in Country Woman Christmas
Annual 2004, p19